The perfect rum cocktail

Posted on September 7, 2015

We’ve written before about vodka and gin, but few spirits bring the tropics to life like the ‘demon water’ rum. The Indian Ocean islands of Mauritius and the Seychelles have a long history of developing rum, and our hotel bars and mixologists have long used this to their advantage. Combine this with a thriving global cocktail culture that shows no sign of abating, and it’s easy to see why rum-based drinks are among the most popular in all of our resorts.

The Tsarabanjina Cocktail

In fact, the Constance group itself was originally involved in the culture of sugar cane before it evolved into the world famous hotel group it is today. So it’s no surprise that we stock a truly extensive range of rums, including those made out of the distillation of molasses and those based on pure sugar cane juice, not to mention aged and flavoured rums. At Constance Belle Mare Plage, for example, we offer rums infused with spices and even herbs, like cinnamon, thyme and rosemary. All are raised in oak casks which provide a good exchange between the air and the rum, and ensures the high quality of the maturing process.

It’s a craft

As with craft gins and vodkas, craft rums are also on the up. Small artisan producers are causing ripples and attracting fans with their traditionally produced, small batch labels, like Seychellois distillers and manufacturers Takamaka Bay, and Mauritian brands St Aubin, La Bourdonnais and Green Island.

For a chance to experience this new wave of rum-based libations, here’s our pick of a few of the best rum cocktails available in all of our resorts:

The Tsarabanjina Cocktail

Ingredients:

1 lime cut in pieces (the sun of Tsarabanjina)

3 the spoon of sugar

4 cl of white rum

2 cl of blue curaçao (the sea and the corals)

ice

Method

Put the pieces of lime into the glass and press them with the sugar. Add the white rum, blue curaçao and ice. Decorate the rim of the glass with the sugar and a slice of lime (the white beach of Tsarabanjina).

Sexy Colada

Rum Cocktail: Noo Vilu

Ingredients:

Bacardi: 50 ML

Spice syrup: 30 ML

Cocolopez (coconut): 20 ML

Fresh pineapple juice: 40 ML

Coconut water: 40 ML

Lime juice: 10 ML

Ice

Method

Add all the ingredients in together and shake well. Pour the mixture in a Poco Grande glass and add a pineapple leaf ready to serve.

Noo Vilu

Ingredients:

Blue Curacao: 40 ML

Malibu: 60 ML

Fresh Lime Juice: 40 ML

Fresh Pineapple Juice: 80 ML

Method

Add all ingredients to blender with ice and blend well. Pour the mix into a Poco Grande glass with a pineapple slice and red cherry.

Zombie

Ingredients:

6cl aged rum

3 cal white rum

6 cl grapefruit juice

2 cl cinñamon syrup

2dash of absinthe

Method

Put all of the ingredients into a shaker, shake for 10 seconds, pour over crushed ice and garnish with grapefruit zest, cinnamon stick, dry grapefruit wheel.